Recipe - Mocha Mint Crisps

1 cup Butter or margarine,
softened
1 cup Granulated sugar
1 Egg
One fourth cup Light corn syrup
One fourth teaspoon Peppermint extract
1 teaspoon Powdered instant coffee
1 teaspoon Hot water
2 cup Allpurpose flour
6 tablespoon HERSHEY'S Cocoa
2 teaspoon Baking soda
One fourth teaspoon Salt

MOCHA MINT SUGAR
One fourth cup Powdered sugar
2 tablespoon Crushed hard peppermint
candies (about 6 candies)
1 One half teaspoon Powdered instant coffee

Heat oven to 350'F. In large mixer bowl, beat butter and granulated sugar
until light and fluffy. Add egg, corn syrup and peppermint extract; mix
thoroughly. Dissolve 1 teaspoon instant coffee in water; stir into butter
mixture. Stir together flour, cocoa, baking soda and salt; gradually add
to butter mixture, blending thoroughly.

Shape dough into 1" balls. (Dough may be refrigerated for a short time for
easier handling.) Prepare Mocha Mint Sugar. Roll dough balls in sugar
mixture. Place on ungreased cookie sheet, about 2" apart. Bake 810
minutes or until no imprint remains when toughed lightly. Cool slightly.
Remove from cookie sheet to wire rack. Cool completely.

Makes about 4 dozen cookies.

MOCHA MINT SUGAR: In small bowl, stir together powdered sugar, peppermint
candies and powdered instant coffee.

From Favorite All Time Recipes Homemade Holiday Cookies, Publication
International, Ltd., ISBN 078530147X.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/picooky.zip